And the traditional red color they have often comes from cockscomb, no? ← Speaking as a kashmiri (hindu) , I was a little surprised by that comment as well. Yeah we don't use cream to thicken sauces, mainly yoghurt (and a little bit of yoghurt in almost all sauces) as in yakhni, but really isn't yoghurt the main thickening agent throughout the north? Cream is eaten however, just as more of a luxury thing. I remember vividly as a child visiting skimming cream off our delivered milk in the morning to be applied to katlam for breakfast. as to curry, I'm not really sure what that means, as we do use all the component spices of curry powder, even haldi - specifically in the group of "curries" called kaliya, and with paneer (or chaman in kashmiri) the traditional red color in dishes does come from cockscomb (which is much more common among muslim), though in certain dishes in hindu cooking it of course comes from kashmiri chilies (as in rogan josh or marzwangaan korma) As someone mentioned Hindus don't use onions and garlic, well to be specific they don't use the shalloty praan that muslims add to their dishes, they tend to use a lot more hing than you will find in use by Muslim cooks, especially with greens and kohlrabi (munje haak), which i remember eating almost every day I have visted kashmir or visited a kashmiri home in other areas of India it seems odd that these are the two distinctive elements he chose to single out, rather than propensity to deep fry almost all vegetables before use, the heavy use of fennel&ginger as a main spice base, the heavy use of black cardamom(badi elaichi) with meats, or really a number of other more distinctive elements to the cooking.